Creamy Chicken and Pasta
6 oz. pasta (spaghetti, penne, bowtie, etc.)
12oz. skinless, boneless chicken breast, cut into strips
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. garlic powder or fresh garlic
few dashes of pepper and salt
1 Tbsp. olive oil
1 can (15oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes with italian herbs
1 cup of sweet peas
1/4 cup whipping cream
Cook pasta according to directions and drain
While pasta is cooking, cook the chicken in hot oil in a large skillet over medium to high heat for aproximately 2-3 minutes, or until its no longer pink.
Stir in the tomato sauce, undrained tomatoes and the peas. Bring to a boil, then reduce heat. Simmer for aproximately 5-10 minutes or until desired thickness. Slowly stir in the cream and then serve over hot pasta. Sprinkle with Parmesan cheese if you like, and fresh is best.
